Angel food is the sweet, sky-high cake that dessert dreams are made of. It’s an adaptable dessert that can be elevated in a number of ways — served with fruit, topped with whipped cream, or flavored with coffee, cocoa, or citrus zest.

A basic angel food cake needs little more than egg whites, sugar, and flour, but the way those ingredients are combined can make or break the cake.

The most important step to nail is the formation of an egg white foam, which gives the cake its height and fluffiness. If you’ve ever whipped egg whites or made a meringue, you’ve been well on your way to creating an angel food cake. Proteins in egg whites unfold and reorganize during the whipping process, developing a formation that can be six to eight times greater than its original volume. A well-prepared, stable foam can be used to aerate a number of foods, including angel food cake.

For a trusty classic recipe, look no further than our angel food cake, which will provide you with all the flavor and twice the fluff that your after-dinner appetite has been waiting for.

Why you’ll love it

Key ingredients in angel food cake

The best pan for angel food cake

A tube pan is preferred for larger angel food cakes, as its center tube provides additional support for the cake to grow on as it bakes. After baking, angel food cakes require a lengthy rest upside-down in order to strengthen their lofty structure, and the little feet around a tube pan’s upper lip help support the inverted pan as it cools. We had the best results using a regular (not nonstick) light-colored pan.

Flavor variations

Ways to serve angel food cake

Angel food cake is best eaten soon after preparation, as it tends to dry out quickly. Because angel food cake is incredibly light, avoid slathering it with heavy buttercreams or ganache, and instead opt for lighter toppings (think, whipped cream or a simple dusting of powdered sugar). If you’d prefer not to eat huge slices of cake on their own, there are some fun ways to dish it up!

Angel Food Cake

Serves 10 to 12

12 large egg whites, at room temperature

1 1/2 teaspoons cream of tartar

1/4 teaspoon kosher salt

1 cup granulated sugar

1/2 teaspoon almond extract

1/2 teaspoon vanilla extract

1 cup cake flour

1 cup powdered sugar

Equipment

1 (about 10-inch) tube pan with a removable bottom, preferably light colored and not nonstick

1. Heat the oven to 350 F.

2. Beat 12 room temperature large egg whites in a stand mixer fitted with the whisk attachment on low speed until foamy bubbles have formed, about 2 minutes.

3. Add 1 1/2 teaspoons cream of tartar and 1/4 teaspoon kosher salt. Beat on medium-high speed until soft peaks form, 1 to 2 minutes.

4. With the mixer on medium speed, slowly pour in 1 cup granulated sugar and beat until combined, about 30 seconds total.

5. Scrape down the bowl with a flexible spatula. Add 1/2 teaspoon almond extract and 1/2 teaspoon vanilla extract. Beat on medium-high speed until stiff peaks form, 2 to 3 minutes.

6. Turn off the mixer. Sift 1 cup cake flour and 1 cup powdered sugar directly into the bowl. Gently fold them in by hand with the spatula until just combined. (If your mixer doesn’t have a lot of room after the egg whites are whipped, transfer them to a larger bowl first before folding in the cake flour and powdered sugar.)

7. Transfer the batter into 1 (about 10-inch) ungreased tube pan with a removable bottom. Gently run a knife through the batter to pop any air bubbles, then smooth out the top.

8. Bake until the top is golden-brown and springs back slightly when you touch it, 40 to 45 minutes.

9. Immediately invert the pan on a wire rack and let the cake cool upside-down in the pan until still a little warm to the touch, about 1 hour.

10. Flip the pan right-side-up. Carefully run a thin knife around the edges of the cake to release it from the sides of the pan. Remove the cake and tube insert from the pan, then use the knife to release the cake from the bottom of the insert as well.

Recipe notes

Make ahead: Angel food cake can be baked in advance, tightly wrapped in plastic wrap, and stored at room temperature for one day. To freeze, wrap the whole cake in a layer of plastic wrap and a layer of aluminum foil, then freeze on a flat surface in the freezer. Thaw at room temperature.

Storage: Angel food cakes are prone to drying out, so keep the cake covered tightly with plastic wrap. The cake is best eaten within two days.

(Kate Wood is a contributor and Jan Veldez is an assistant recipe producer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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